Sour Cream Blueberry Muffins

These Sour Cream Blueberry Muffins are bursting with fresh blueberries, with the most amazing cinnamon sugar topping!

These Sour Cream Blueberry Muffins are bursting with fresh blueberries, with the most amazing cinnamon sugar topping!

Fresh Out Of The Oven Lovin’

Seriously, who doesn’t love a warm yummy muffin? I SURE DO! 


These sour cream blueberry muffins are super moist and packed full with blueberries. Then of course, there is that cinnamon sugar topping to top them off…oh yes please!  Bakery quality muffins you can make at home!

I love to make them on the weekends to have with breakfast or just a snack and when I saw them on sale at my local Sprouts store I just knew I had to make them! Usually I double the batch. This way we can eat a bunch today and freeze the rest for a quick grab-and-go snack or breakfast later in the week. I guarantee your family or guests will love them as much as mine.

The secret to making muffins lies in the mixing. As with these muffins and all muffin recipes the dry ingredients and wet ingredients are mixed in separate bowls and combined right before baking. Finished by folding in the sour cream and blue berries. 

This recipe makes 24 gorgeous normal muffins or 12 jumbo muffins.

These Sour Cream Blueberry Muffins are bursting with fresh blueberries, with the most amazing cinnamon sugar topping!

These are truly the best blueberry muffins I have ever made. I love how simple and quick they are to make. They definitely don’t last long in our house, and I’m sure they wont in your house either!

Sour Cream Blueberry Muffins, bakery quality muffins you can make at home…ENJOY!

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Sour Cream Blueberry Muffins

These Sour Cream Blueberry Muffins are bursting with fresh blueberries, with the most amazing cinnamon sugar topping!
Course baked, Breakfast, Snack
Cuisine American
Keyword bake, blueberry, cinnamon, muffin, sour cream, sugar, vanilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins

Ingredients

  • 2 eggs
  • 1 1/3 cup sugar divided
  • 1/8 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • 2 cups fresh blueberries

Instructions

  1. Preheat oven to 400°F; grease muffin cups or line with paper liners.
  2. In a large bowl beat eggs; gradually add 1 cup sugar while continuing to beat.
  3. Continue beating while adding the oil; sir in vanilla.
  4. In a separate bowl combine flour, salt, and baking soda.
  5. Add the dry ingredients to the batter alternately with the sour cream; gently fold in blueberries.
  6. Use a large scoop to add batter to prepared muffin cups.
  7. In a small bowl mix remain sugar with cinnamon and sprinkle on top of batter.
  8. Bake in preheated oven for 18 - 22 minutes; remove from muffin cups and allow to cool on a wire rack before serving.

 



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